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Dill Pickle Parmesan Chicken

Crispy, juicy chicken coated in a tangy dill pickle–Parmesan crust. This bold, savory recipe delivers a golden crunch with a bright pickle bite and rich cheesy flavor—easy enough for weeknights and memorable enough for guests.
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Ingredients Method Notes

Ingredients
  

  • For the Chicken
  • 4 boneless skinless chicken breasts or thighs
  • Black pepper to taste
  • 1 teaspoon garlic powder
  • For the Coating
  • 1½ cups freshly grated Parmesan cheese
  • ½ cup finely chopped dill pickles well-drained
  • ½ cup panko breadcrumbs optional, for extra crunch
  • 1 teaspoon dried dill optional
  • 1 –2 tablespoons olive oil or melted butter
  • Optional
  • 1 –2 tablespoons pickle juice for extra tang

Method
 

  1. Pat the chicken dry and season lightly with black pepper and garlic powder. If the chicken is thick, pound to an even thickness.
  2. In a bowl, combine Parmesan, chopped pickles, breadcrumbs (if using), dried dill, and olive oil or butter. Mix until evenly combined.
  3. Press the coating firmly onto both sides of the chicken. Place the chicken on a lined baking sheet or on a wire rack set over a baking sheet.
  4. Bake until the chicken is cooked through and the coating is golden and crisp. Remove from the oven and let rest briefly before serving so the crust sets.

Notes

Drain pickles very well to avoid a soggy coating.
Freshly grated Parmesan crisps better than pre-grated.
A wire rack helps maximize crispiness during baking.